Well this new year i have planned to try out new recipes…make dishes that i have never tried before… so to begin with..here goes Sarson ka saag and makke di roti
Sarson ka Saag & Makke di Roti
Pick the leaves from both the greens and wash them nicely in water.
Blanch the greens in boiling water , after 3-4 minutes of blanching the greens, remove them from hot water and immediately wash them with cold water (this helps in retaining the green colour).
Puree the onions and tomatoes and set aside.
Puree the cooked greens and set aside.
Heat oil in a kadai and add jeera to it. Once the jeera starts spluttering.. add the ginger-garlic paste.
Once the paste loses the raw smell, add the onion and tomato puree and cook for 4-5 minutes.
Now add the pureed greens.. Add salt, turmeric powder and chilli powder ti it and cook for 5-8 minutes.
Remove the cooked greens from the flame and add a dollop of ghee and then add lemon juice and set aside.
Add 1 cube of cheese and serve hot with makke di roti
Makke di roti
Mix all the ingredients with water and knead it into a dough.
Cover the dough and Set aside the for 1 hour.
Make balls of the dough of size equivalent to 2-3 lemons put together.
Take a plastic cover or greased paper for making the rotis.
Grease the plastic cover with oil and keep the maize flour ball on it.
Slightly wet your hands and pat the balls flat to a desired size.
Heat a tava and gently place the makke di roti on the tava with the help of the plastic sheet / cover.
Cook the rotis on both sides and set aside on a plate..
Serve hot with Sarson ka Saag
Another of D’s speciality…round and nicely made aloo paratha..eaten with some dahi (curd) and pickle..ahh what a combination
For the aloo balls, mash the boiled potatoes (aloo) with salt and turmeric.
Heat oil in a kadai, add jeera to it and let it crackele.
To this add finely chopped onion and saute till the onions are pink in colour
Add the ginger and garlic paste, also add all the masala powders and saute for a couple of seconds.
Add the mashed potatoes to the kadai and mix well.
Add jaggery according to taste. Also add the corriander leaves and mix well.
Cook for 2 minutes and then set aside and let it cool
Make aloo balls out of this mixture
Make chappatis with the dough, keep the aloo balls in the middle, fold and make parathas ....
Take a flat pan, heat it and cook the paratha on one side till it turns brown. Turn on the other side and cook it is also brown...add ghee on both sides and flip till the parathas gets nicely cooked and brown in colour...
Serve hot with curd and lemon/mango pickle...